Monday, 27 June 2016

Stew or Ishtew is a mildly
spicy and creamy Kerala special delicacy which goes very well with appam,bread,
puttu, chapathi etc. In most Kerala Christian families, Christmas or Easter
breakfast is incomplete without appam and chicken or mutton stew. Stew has to
be white in colour and you have to make sure not to brown the onion while
sautéing. Cashew nut paste will enhance the flavor and make the gravy thick and
creamy.

Kerala Chicken Stew Recipe / Kozhi StewIngredients:

Chicken - ½ kg (cut in to medium pieces, I used boneless
chicken)

Potato - 1 small, cubed

Carrot - 1 small, cubed

Onion - 1, thinly sliced

Green chillies - 4, slit

Ginger - 1 tsp, finely chopped

Garlic - 1 tsp, finely chopped

Cinnamon sticks - 1 inch x2 pieces

Cardamom - 4

Cloves - 4

Black peppercorns - 1 tsp

Medium thick coconut milk - 3 cups

Thick coconut milk - 1 cup

Cashew nuts - 6 - 8 ground to a fine paste

Curry leaves - few

Salt - to taste

Coconut oil - 2 tbsp

Method:

Heat oil in a pan and add cinnamon sticks, cardamom, cloves, black peppercorns
and sauté. Add onion, ginger, garlic and green chillies and curry leaves and
stir fry until they becomes soft and translucent. (make sure not to brown the
onion).

Add chicken pieces and stir fry for 2-3 minutes until the meat is lightly
seared.

Add cubed potatoes and carrots, medium think coconut milk and salt, and cook
for 15-20 minutes over medium heat until the chicken, carrot and potatoes are
fully cooked.

Add cashew nut paste, thick coconut milk and vinegar, mix well and simmer for 2
minutes or until you get the required thickness.